1,211 tomato sauce recipes

Palak tofu-paneer combines crispy soy-marinated tofu with simmered spinach and fresh tomatoes, finished with a fragrant chaunce of toasted Indian spices and ghee.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Penne with eggplant, mushrooms, and red wine tomato sauce finished with melted mozzarella. A hearty Italian pasta ready in 45 minutes.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Tortilla pizzas with garlicky tomato sauce, sautéed mushrooms, zucchini, peppers, and melty mozzarella on crisp flour tortillas. Lighter than delivery, bakes fast.

Spicy Thai-inspired tomato soup with coconut milk, red curry paste, tofu, and soy sauce. Vegan, creamy, and ready in under 30 minutes.

Grilled turkey kebabs marinated in chili sauce and lemon juice with cherry tomatoes, mushrooms, zucchini, and bell peppers. Lean, colorful skewers great for summer cookouts.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Indian-spiced lentils with wilted spinach, plum tomatoes, and a fragrant blend of curry, ginger, cinnamon, and nutmeg. Vegetarian, high in fiber, and on the table in 45 minutes. Serve over rice.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.